

Taste and season with salt and pepper if needed. Cook until the sausage is done and the vegetables are tender.Īdd the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Sausage and Barley Stuffed Acorn Squash 3 tbsp (45 mL) olive oil, divided 3 Ontario acorn squash, each about 1 3/4 lb to 2 lb (750 g to 1 kg) 1/2 tsp (2 mL). While cooking, break the sausage into bits like ground meat with a wooden spoon.
#Stuffed acorn squash with sausage skin#
Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.įor the filling: In a large pan on medium-high heat, add the olive oil and sausage.

Lower the oven temperature to 350 degrees F. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Place the squash on a baking sheet flesh-side up and rub with the olive oil. Ground Pork Recipes Sausage and Beef Stuffed Acorn Squash 4.5 (72) 62 Reviews 10 Photos This acorn squash is stuffed with ground beef, pork sausage, onions, garlic, and Cheddar cheese. For the squash: Preheat the oven to 400 degrees F.
